Almond Lemon Couscous

    Almond Lemon Couscous

    Recipe Picture:Almond Lemon Couscous
    1

    Almond Lemon Couscous

    (18)
    30min


    16 people made this

    This couscous makes a great side dish for any Mediterranean-style meal, particularly marinated chicken. You can also add some dried apricots.

    Ingredients
    Serves: 6 

    • 1/4 cup slivered almonds
    • 1 tablespoon honey
    • 2 cups (500ml) water
    • 280g couscous
    • 2 teaspoons lemon zest
    • 1 pinch salt to taste

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Toast almonds in a frypan over medium heat until the nuts just began to brown. Stir in the honey making sure to coat the nuts. Spread the mixture on aluminium foil to cool; when the almonds have cooled completely break into small pieces.
    2. Bring water to a boil in a saucepan and stir in the couscous. Cover and and simmer for 8 to 10 minutes, stirring occasionally until all the liquid has been absorbed.
    3. Remove from heat and stir in the almonds, lemon zest and salt.
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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (11)

    by
    11

    This was really good. I followed the recipe as written, but after it was done I tasted it and it needed something else. So I squeezed some lemon juice and lemon pepper seasoning. Next time I will also double or triple the amount of Almonds.  -  22 Feb 2011  (Review from Allrecipes USA and Canada)

    by
    8

    This was incredible easy to make! I found that using the non-stick type of foil was best to keep the honeyed almonds from sticking to the foil. This had a delightful flavour, but I would suggest adding about a teaspoon of grapeseed oil, to the dish.  -  15 Jul 2011  (Review from Allrecipes USA and Canada)

    by
    4

    Tasty, but I felt that the amount of honeyed nuts is not enough to add crunch and flavour to the couscous. That being said, we used the zest of one whole lemon and a combination of whole almonds and cashews chopped up. I think a touch (1/4 teaspoon maybe) of lemon pepper might give it some "zing" too. Served this with Rachael Ray's "Grilled Wasabi-Honey Shrimp".  -  03 Nov 2010  (Review from Allrecipes USA and Canada)

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